Investigation of Some Genes Responsible for Fruit Softening in Crossed Tomato Lines

Year 2019, Volume: 56 Issue: 4, 427 - 435, 31.12.2019

Selman Uluışık

https://doi.org/10.20289/zfdergi.532602

Abstract

Objective: In this study, it was aimed to clarify the mechanism of softening of tomato obtained by silencing some of the genes that modulate the cell wall.

Material and Methods: In the study, antisense PL, antisense PG, antisense Exp and antisense PG X Exp lines were used. The effect of crossing between the antisense PL lines with other lines on fruit softening was investigated.

Results: It was determined that the PL gene takes much more responsibility in tomato softening than other cell wall modifying genes. The addition of the antisense PL gene to other antisense lines increased the firmness of the fruits obtained from these lines.

Conclusion: The mechanism of action of PL is on the pectic polysaccharide fraction and appears to be important for cell separation during ripening in tomato.

Keywords

Pectate Lyase, fruit texture, firmness, crossing

Meyve Yumuşamasından Sorumlu Olan Bazı Genlerin Çaprazlanan Domates Hatlarında İncelenmesi

Abstract

Amaç: Bu çalışmada hücre duvarını modifiye eden bazı genlerin susturulması ile elde edilmiş domates bitkilerinin çaprazlanması ile yumuşamam mekanizmasının açıklığa kavuşturulması amaçlanmıştır.

Materyal ve Metot: Yapılan çalışmada antisens PL, antisens PG, antisens Exp ve antisens PG X Exp hatları kullanılmıştır. Antisent PL hatlarının diğer hatlarla çaprazlanmasının meyve dokusu sertliği üzerindeki etkisi incelenmiştir.

Bulgular: PL geninin domatesin yumuşamasında diğer hücre duvarını modifiye eden genlere göre çok daha fazla sorumluluk aldığı belirlenmiştir. Antisens PL genini diğer antisens hatlara eklenmesi bu hatlardan elde edilen meyvelerin sertliklerini artırmıştır.

Sonuç: PL geninin hücre duvarındaki etki mekanizması pektik polisakkaritler üzerindedir. Domatesin olgunlaşması ve yumuşaması esnasında hücrelerin birbirinden ayrılmasında görev almaktadır.

Keywords

pektat liyaz, meyve dokusu, sertlik, çaprazlama

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